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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dessert is at its best with coffee. Make sure you lower the oven temperature to 325° before adding the topping to prevent it from burning. Ingredients:
3/4 cup granulated sugar |
3 tablespoons butter, softened |
2 ounces fat-free cream cheese |
1 large egg |
1 large egg white |
1 teaspoon vanilla extract |
1 1/4 cups all-purpose flour (about 5 1/2 ounces) |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup nonfat buttermilk |
cooking spray |
1/3 cup light corn syrup |
1/4 cup packed dark brown sugar |
2 tablespoons butter |
1/3 cup finely chopped pecans |
1 large egg, beaten |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, place granulated sugar, 3 tablespoons butter, and cream cheese in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Remove cake from oven. Reduce oven temperature to 325°.
4. To prepare topping, combine syrup, brown sugar, and 2 tablespoons butter in a 4-cup glass measure. Microwave at high 1 minute. Stir with a whisk until butter melts. Whisk in pecans and beaten egg.
5. Using a wooden skewer, poke holes in top of warm cake. Pour pecan mixture over top of cake. Return cake to oven; bake at 325° for 10 minutes. Cool completely on wire rack.
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